Egg material treatment



Patented Dec. 12, 1939 EGG MATERIAL TREATMENT Leon DI Mink, Chicago, Ill., assignor'to IndustrialPatents Corporation, Chicago, Ill., a corporation of Delaware Serial No. 279,117

No Drawing. Application June .14, 1939,

28 Claims. (Cl. 99- 210) The present invention. relates to the improvement of the whipping qualities of eggs.

One of the objects of theinvention is to provide an improved dried egg product which mayreadily reconstituted upon the addition of water.

Another object of the invention is to provide an improveddried egg product which upon the addition of water is reconstituted and whipped to a relatively low apparent specific gravity.

Other objects of the invention will be apparent from the description and claims which follow.

This application is acontinuation in part of my application entitled Egg material treatment, Serial No. 141,377, filed May '7, 1937., which ap-v plication is a division of my application-entitled Reconstitution of dried egg material, Serial No. 117,540,-fi1ed December 24, 1936.,

I have discovered that the addition of surface active agentsto egg whites, egg yolks, or whole eggs before or after drying renders the egg material readily reconstitutable and endows it with greatly improved whipping properties. The pres ent invention contemplates the employment of substances which may be classed as surface ac- '.tive agents. 3 Y

Surface active agents may be classified into nine groups, as follows:

. Description Formula Soaps..-. Fatty alcohol or higher alcohol sulphonates. R-SOzQM Fatty alcohol or higher alcohol sulphates. $030M Secondary alcohol sulphates. .1 (R)2CHSO;0M

Sulphated fatty acid esters R--( 010 Mills 010 M Sulphated fatty acid amides... m. R-OONIICQH4SO3OM Alkylaryl sulphonates R \l-S0z() I Sulphated esters of higher alcohols and ,R00CCildibasic acids. V l

R.-OOC ICISOiOM sulphonated esters of alcohols and dibasic 0OCCH R designates a suitable alkyl group. 'R? designates aprimary or secondary alkyl group. Ar

designates an aryl or aromatic group. M desig- 'nates a suitable metal. 3

Soaps which are'satisfactory for the purposes of my invention are s'odiumor potassium laurate,

stearate, and palmitate. v

A fatty alcohol sulphonate which is satisfactory' for the purposes of my invention is the commercial product known as .Penetrator X. Fatty alcohol sulphates which are satisfactory for the purposes of my invention are sodium lauryl.

particular agent.' .In preparing or reconstituting dried egg maphate.

sulphate, sodium stearyl sulphate, and sodium known as Dreft,

Drene, Duponol, and Gardinol. I

A secondary alcohol sulphate which is satisfactory for the purposes of my invention is the commercial product known as Tergitol Penetrant. r

A sulphated fatty acid ester which is satisfactory for the purposes of my inventionis the commercial product known as Wetanol.

palmityl sulphate, and the commercial products Sulphated fatty acid amides whichv are satisfactory for thepurposes of my invention are the commercial productsknown as Igepon T and lntramine, which is a sodium salt of sulphonated lauryl and myristyl colamide.

Examples of alkylaryl sulphonates which are satisfactory for the purposes of my invention are r the commercial products known as Aerosol OS," -Nacconol, and Santomerse.

Examples of sulphonated esters of alcohols and dibasic acids which are satisfactory for the; purposes of my invention are the commercial products known as Aerosol O'lf, Betasol .OT-A," and v It will be readily appreciated that the particular surface active agent which is employed in practicing my invention will be selected according to the uses to which the final product is to be put. In the case of edible products,'it is apparent that'the surface active agent selected will be one which is edible or which may be taken internally without adverse effects; In the case p of products which are to be used for inedible purposes, the surface active agent may be a toxic or I poisonous agent.

It will also be appreciated thatthe quantity of surface active agent which is added to the egg the activity. of the material will depend upon terial for edible purposes I prefer to employ sulphated or sulphonated long chain' or fatty alcohols. It is well known that'sulphated and sulphonated -'long' chain alcohols can be prepared from a number of vegetable and animal oils of suitable molecular weight. In carrying out the present'invention the saturated'alcohols of the range C10,,t0 C14 prepared from cocoanut or palm kernel oils have been found to be very efiective. Examples of fatty alcohol sulphates which are water'soluble and, therefore, convenient to use in a watersolution'are sodium lauryl sulphate, sodium stearyl sulphataand sodium palm'ityl sulthat the other surface active agents may be em-.

ployed in the same manner as described for sodium lauryl sulphate, the particular quantities of the various. agents being dependent upon their activity,

In carrying out the method of the present;in--

vention with respect to egg whites, small guantitles of sodium lauryl sulphate, for example, from 0.1 per cent to 0.3 per cent calculated on the basis of the solids in normal egg whites, may be added to the egg whites in the liquid state. The'egg whites are then dried in any suitable manner,

- as, for example, in accordance with theprocess described and claimed in my copending application entitled Treatment of egg whites,'Serial-No.

37,375, filed August 22, 1935.

In whipping tests made on dried egg whites reconstituted to the original solids basis by the addition of water, I have secured the following results by the addition of sodium lauryl sulphate in the. quantities indicated in Table A.

Table A Specific gravity aiter- M 2-minute whip 4-minute whip Control sample 0. 142 0. 125 0.10% sodium lauryl sulphate. 0. 136 0. 114 0.20% sodium lauryl sulphate. 0. 130 0. 109 0.30% sodium lauryl sulphate. 0. 100 0. 008

Large quantities of dried egg whites and dried egg yolks are employed in the bakery trade and for other purposes. The chief difficulty with the employment of dried egg material in the bakery trade resides in the difllculty with which'dried egg material is reconstituted and the failure of 'dried egg material upon reconstitution to provide as high a volume as can be secured by -whipping normal egg material or defrosted dried egg material and from 0.1 per cent to 0.3

frozen egg material.

I creased volumeand is a more stable foam than In the manufacture of angel cakes and products of that type, it is important that the egg whites have a maximum foaming power. Similarly, in the manufacture of sponge cakes. it is' important that the egg yolks employed have a maximum foaming power. foaming power is important in the manufacture of many cakes in which whole eggs are employed.

1 It will be understood, of course, that the term whole eggs is used herein to designate a mixture of yolks and whites which have been removed from the shells.

The foam obtained upon the whipping of reconstituted dried egg material prepared in accordance with the present invention has an incan be otherwise secured. I

The fatty alcohol sulphates emplgyed in the present invention may be prepared by the reduction of the fatty acid radical of various fatty materials by high pressure and catalytic hydrogenation with the formation of the corresponding alcohols which are then sulphated.

: The sulphonated alcohols may be prepared in a similar manner. The alkyl sulphonic acid or alkyl-sulphuric acid is then neutralized to form the salt of the acid.

, It will be understood.- that in additionto the' To some extent the salts any suitable salt may be employed.

for example, a potassium salt. Similarly, in pre-- paring the sulphated alcohols or sulphonated alcohols any suitable fatty acid or ester may be employed in the preparation. of the foaming agent, for example, lauric acid, oleic acid, stearic acid, and palmitic acid. The alkylaryl sulphonate and the sulphonated estersof alcohols and dibasic acids have also been found to be very satisfactory for the purposes of my in-' .vention.

I claim: 1. An egg product consisting essentially of dried egg material and a surface active agent.

2. An egg product consisting 3 essentially of dried egg whites and a surface active agent.

- of sulphated higher primary normal alcohols.

8. An egg product consisting essentially of dried egg whites and an alkaline metal salt of suiphated higher primary normal alcohols.

9. An egg product consisting essentially of dried egg yolks and an alkaline metal salt of sulphated higher primary normal alcohols.

10. An egg product consisting essentially of dried egg material and sodium lauryl sulphate.

11. An egg product consisting'essentlally of dried egg material and sodium stearyl sulphate.

12. An egg product consisting essentially of dried egg material and sodium palmityl sulphate.

13. An egg product consisting essentially of dried egg material and from 0.1 per cent to 0.3 per cent sodium lauryl sulphate.

14. An egg product consisting essentially of per cent sodium stearyl sulphate.

15.. An egg product consisting essentially of dried egg material and from 0.1 per cent to 0.3 per cent sodium palmityl sulphate.

16. The method of preparing. egg material which comprises adding to egg material a sure face active agent and thereafter drying the egg material.

'17. The method \of preparing egg material which comprises adding toegg material a higher alcohol sulphate and thereafter drying the egg material.

18. The method of preparing egg material which comprises adding to egg material an alkylaryl sulphonate and thereafter drying the egg material. v

'19. The method of preparing egg material which comprises adding. to egg material a sulphonated ester of alcohols and dibasic acids and thereafter drying the egg material.

20. The method of preparing egg material aieane which comprises'adding-to egg yolks an alkaline metal salt of sulphated higher primary normal alcohols and thereafter drying the egg yolks.

23. The method of preparing egg material which comprises adding to egg material sodium lauryl sulphate and thereafter'drying the egg material. w

. 24. The method of preparing egg materialwhich comprises adding to eggunaterial' sodium stearyl sulphate and thereafter drying theegg material.

25.'The method of preparing egg material which comprises adding to egg material "sodium palmityl sulphate and thereafter drying the egg 15 material.

, 2s. The method of preparing-egg material which comprises adding to egg-material from 0.1 per cent to- 0.3 per cent sodium lauryl sulphate, and thereafter drying' the egg material.

27. The method of preparing egg material phate, and thereafter drying the egg material;

LEON n. MINK. 

